Easiest Way to Make Tasty Eggplant Parmesan

Eggplant Parmesan. Search for Eggplant Parmesan Recipes Easy. Whatever You Need, Whatever You Want, Whatever You Desire, We Provide. Transfer the eggplant to a colander in the sink, and rinse well under cold running water.

Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. You can cook Eggplant Parmesan using 23 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Eggplant Parmesan

1. Prepare of 🍝 For the sauce.
2. It's 6 cloves of garlic.
3. You need 5 of anchovies (salted/oiled not the fresh variety!).
4. It's 1 of large onion.
5. It's 2 cans of chopped tomatoes.
6. It's 1 of small red pepper.
7. You need 1/4 cup of olive oil.
8. It's 1/4 cup of white wine.
9. Prepare of large handful fresh basil.
10. Prepare of large handful fresh parsley.
11. It's 1 tablespoon of dried oregano.
12. Prepare of Salt and pepper.
13. Prepare of 🍆 Aubergines and layers.
14. You need 4 of large aubergines - you can use Eggplants if you prefer ;).
15. Prepare 8 oz of fresh mozzarella.
16. Prepare 8 oz of grated mozzarella (buy pre-grated).
17. You need 3 cups of panko breadcrumbs.
18. Prepare 1 tablespoon of dried oregano.
19. You need 1 teaspoon of black pepper.
20. It's 1.5 cups of freshly grated parmesan.
21. It's 1 cup of flour.
22. It's 4-5 of eggs (depending upon size).
23. You need 1.5 cups of olive oil.

Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Place the halves on the lined baking sheet flesh-side up. Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.

Eggplant Parmesan step by step

1. Peel and slice your aubergines. Slices should be no thicker than 1/2 inch thick. Sprinkle with salt, then layer on a baking sheet surrounded by kitchen roll/paper towels. Add another baking sheet on top and finally put a heavy water-filled bowl on top. Leave for about an hour..
2. While the aubergines are getting ready, you can make the sauce. Heat oil in a pan then add onions and garlic and fry for a few minutes until translucent. Then add the peppers, anchovies, 3/4 of the basil & parsley, and salt and pepper..
3. After a couple of minutes add the tomatoes and white wine, plus a cup of water. Simmer on a low heat for 20-30 minutes..
4. Using a food processor blend the panko, oregano, 3/4 cup parmesan and salt and pepper until it is a fine powder. Add to a shallow bowl next to a bowl with the eggs (beaten) and another bowl with the flour..
5. Heat 2/3 cup oil in a large frying pan. Dip the aubergine slices first in the flour, then the egg, then in the panko-parmesan mix until well covered. Then fry on both sides until golden brown. The larger your frying pan the more you can fry at once. When the slices are done rest them on a plate covered with paper towels to drain the excess oil..
6. Add the grated mozzarella, the remainder of the basil and parsley (chopped) and what's left of the grated parmesan to a bowl..
7. Spread 1 cup sauce over the bottom of a large baking pan. Then add a layer of aubergine slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of aubergine, followed by another cup sauce and half of remaining cheese mixture. Repeat with remaining slices, sauce, and cheese mixture. Add the final fresh mozzarella slices then sprinkle some more oregano on the top..
8. Bake in the middle of the oven until golden brown, normally 45–60 minutes. Important: leave to stand for 20-30 minutes before attempting to serve it has a chance to firm up..

The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge. Eggplant Parmigiana is typically a high-fat dish. But this leaner version broils—instead of fries—the eggplant, for a significant fat and calorie savings. Male eggplants have fewer seeds than the female variety does. Because these seeds are bitter, male eggplants are preferred.